Lentil Quinoa Power Salad

Ingredients

• 160 gdry green or brown lentils, rinsed
• 120 gdry quinoa, rinsed
• 200 gEnglish cucumber, diced
• 250 gcherry tomatoes, halved
• 1red bell pepper, diced
• ½medium red onion, finely diced
• 15 gfresh parsley, chopped
• 5 gfresh mint, chopped
• 3¾ tbsppumpkin seeds (pepitas), toasted
• 2 tbspextra-virgin olive oil
• 3 tbsplemon juice
• 1 tspDijon mustard
• 1 tspground cumin
• ½ tspsalt
• ½ tspblack pepper

Method

1. Rinse the lentils and pick out any small stones. Rinse the quinoa in a fine sieve.

2. Put the lentils in a saucepan with 1 litre (4 cups) of water. Bring to a boil over high heat, then reduce to a gentle simmer over medium-low and cook until tender but still holding their shape, 18 to 20 minutes. Drain well.

   20 min timer

3. At the same time, put the quinoa in a second saucepan with 300 ml (1 1/4 cups) of water, bring to a boil over high heat, cover and simmer on low for 15 minutes, then rest covered for 5 minutes.

   15 min timer

4. Toast the pumpkin seeds in a dry skillet over medium heat, shaking the pan, until they puff and start to pop, about 3 minutes. Tip onto a plate.

   3 min timer

5. Whisk the olive oil, lemon juice, Dijon, cumin, salt and pepper in a large bowl.

6. Add the warm lentils and quinoa to the dressing and toss; they absorb more flavour while warm. Let cool for 10 minutes.

7. Fold in the cucumber, tomatoes, red pepper, red onion, parsley and mint, and top with the toasted pumpkin seeds. Keeps 4 days in the fridge.

Storing and reheating

Keeps 5 days in the fridge.